Name: Mushroom and White Bean Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Plant-Based / Vegetarian
Ingredients: 3 Tbsp neutral oil (avocado oil works well); 1 medium white or yellow onion, chopped; 4 cloves garlic, minced; 3 Tbsp all-purpose flour (or gluten-free flour); 2 cups vegetable broth; 7 oz broken lasagna noodles (or any pasta); 1 cup cooked white beans (canned is fine); 2 cups unsweetened dairy-free milk (soy, oat, or almond); 1 8-oz package white mushrooms, chopped or sliced; 2 Tbsp nutritional yeast; 1 ½ Tbsp Italian seasoning; 1 tsp salt; 1 tsp black pepper; ½ tsp garlic powder (optional); Optional Garnishes; Fresh parsley, chopped; Crushed red pepper flakes

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This creamy, comforting pasta is perfect for busy weeknights. Made with tender mushrooms, hearty white beans, and leftover lasagna noodles—or any pasta you have on hand—this dish comes together in under 30 minutes. The dairy-free sauce is rich and flavorful, making it a cozy, plant-forward meal everyone will love.

Mushroom and White Bean Pasta

Why You’ll Love This Recipe

This pasta is simple, quick, and flexible. It’s naturally plant-based, packed with protein and fiber from the white beans, and has a creamy, luscious sauce without using any dairy. Using broken lasagna noodles—or any pasta leftovers—makes it a practical and budget-friendly recipe. Plus, it’s a one-pot meal, meaning minimal cleanup and maximum flavor.

Ingredients

Tip: you’ll find full ingredients and measurements in the recipe card below

3 Tbsp neutral oil (avocado oil works well)
1 medium white or yellow onion, chopped
4 cloves garlic, minced
3 Tbsp all-purpose flour (can substitute with gluten-free flour)
2 cups vegetable broth
7 ounces broken lasagna noodles (or substitute with any pasta)
1 cup cooked white beans (canned is fine)
2 cups unsweetened dairy-free milk (soy, oat, or almond milk)
1 8-ounce package white mushrooms, chopped or sliced
2 Tbsp nutritional yeast
1 1/2 Tbsp Italian seasoning
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder (optional)

Instructions

Cook the Aromatics: Heat a large pot over medium heat. Add the oil and cook the chopped onion until soft and translucent, about 4 minutes. Add the garlic and cook for another 2 minutes until fragrant.
Make the Base: Stir in the flour to combine, then gradually pour in the vegetable broth, whisking to prevent lumps.
Add the Pasta: Break the lasagna noodles into bite-sized pieces and add to the pot. Stir in the dairy-free milk, Italian seasoning, salt, pepper, and garlic powder. Cook, stirring frequently, until the noodles are tender, about 7–8 minutes.
Add Mushrooms and Beans: Stir in the mushrooms, white beans, and nutritional yeast. Cook for 3–4 minutes until the mushrooms are soft and everything is heated through.
Adjust Seasoning and Serve: Taste and adjust with additional salt, pepper, or Italian seasoning if needed. Divide into bowls and garnish with fresh parsley or crushed red pepper for extra flavor.

Variations

Swap the mushrooms for zucchini or bell peppers for a colorful twist.
Add spinach or kale at the end for extra greens.
Use gluten-free pasta or leftover cooked pasta from another meal.
Stir in vegan parmesan or a splash of lemon juice for extra depth.

Heating and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk to loosen the sauce if it thickens.

Frequently Asked Questions

Can I use regular pasta instead of broken lasagna noodles?

Yes, any pasta works—just adjust cooking times according to the package instructions.

Can I make this recipe without nutritional yeast?

Yes, though the sauce will be slightly less cheesy in flavor.

Can I use canned mushrooms instead of fresh?

Fresh mushrooms provide the best texture and flavor, but canned mushrooms can be used in a pinch.

Is this recipe vegan?

Yes, it’s completely plant-based as long as you use dairy-free milk.

Can I freeze leftovers?

Yes, but the pasta texture may soften after freezing. Reheat gently and stir in a little milk if needed.

Can I add protein to this dish?

White beans already provide protein, but you can add cooked tofu, tempeh, or chickpeas for extra protein.

Can I make it spicy?

Yes, add red pepper flakes or a dash of cayenne for a kick.

Can I make this in advance?

Yes, cook everything except mushrooms and beans, then add them at the end when reheating to prevent overcooking.

What’s the best way to thicken the sauce?

Allow the pasta to cook a little longer with the broth and milk, stirring frequently, or add a small slurry of flour and water if needed.

Can I use almond or oat milk instead of soy milk?

Absolutely. Any unsweetened dairy-free milk works.

Conclusion

Mushroom and White Bean Pasta is a cozy, quick, and versatile one-pot meal perfect for busy nights. Creamy, hearty, and satisfying, it’s a great way to use leftover pasta and enjoy a plant-based, protein-packed dinner with minimal effort.